Chicken Salad with Zucchini, Lemon and Pine Nuts

Serving Size: 4
Prep Time:
Total Time:


  • 0.33 cup dried currant
  • 2 cup lightly packed baby arugula leaf
  • 3 Tbsp pine nuts
  • 1.5 Pound skinless, boneless chicken breast halves
  • 1 large shallot, minced
  • 3 medium zucchini, cut into 3 by 1/2-inch sticks
  • freshly ground pepper
  • kosher salt
  • finely grated zest of 1 lemon, plus juice of 2 lemons
  • 0.125 tsp ground cumin
  • 1 clove garlic, thinly sliced
  • 0.25 cup plus 2 tablespoons extra-virgin olive oil
  • 1 1-inch piece preserved lemon, peel only, slivered (optional)


1. In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.

2. In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.

3. Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.

4. In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.

5. Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.

6. Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.